Chocolate Strawberry Smoothie
6 strawberries
4 ice cubes
1/2 cup skim milk
1/2 cup low-fat chocolate frozen yogurt
1/2 packet chocolate Carnation Instant Breakfast

Cut strawberries into smaller pieces and place in blender. Add the ice cubes, skim milk, frozen yogurt, and Carnation Instant Breakfast. Blend and drink! Serves 1.


Fake Banana Cream Pie
2 graham crackers
1 banana
1 4-ounce container low-fat vanilla yogurt
Dash of cinnamon

Break each graham cracker in half along the perforations to make four smaller crackers. Peel the banana and cut into 1/2-inch slices. Place a few banana slices on each cracker, then add a 1-ounce dollop of yogurt to each. Garnish your "pies" with a sprinkle of cinnamon. Serves 1.



Chocolate Chip Fondue
1 cup semisweet chocolate chips
1/2 cup fat-free evaporated milk
2.5-ounce jar baby food prunes
Strawberries, apple slices, and graham crackers for dipping

Combine chocolate chips and milk in a saucepan. Heat mixture over low heat, stirring constantly, until smooth (about 5 minutes). Add prunes slowly, stirring until blended. Remove from heat, pour into a bowl, and use as a dip. Serves 6.



Mixed Berry Trifle
1 8-inch or 9-inch angel food cake
5-ounce box fat-free vanilla instant pudding mix
3 cups nonfat milk
12-ounce container fat-free whipped topping
3 12-ounce packages frozen mixed berries
Fresh berries for garnish

Cut cake into 1-inch cubes; set aside. In a large bowl, mix the pudding mix and milk. Reserve 1 cup whipped topping, then fold in remaining topping. Place half the cake pieces and half the frozen berries in the bottom of a large glass trifle bowl, then top with half the pudding mixture. Repeat the layering process. Garnish with the reserved whipped topping and fresh berries. Cover and chill 3 to 4 hours before serving. Serves 12 to 16.